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Leek and Potato Soup with Roasted Hazelnut
THE PETITE COOK12Ingredients
30Minutes
500Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 4 leeks (white and light green parts only, roughly chopped)
- 2 garlic cloves (peeled and smashed)
- 900 grams russet potatoes (peeled and roughly chopped into chunks)
- 1 1/2 vegetable stock (homemade is best)
- 2 bay leaves
- 1 sprig fresh thyme (plus more for garnish if desired)
- 1 sprig fresh rosemary (plus more for garnish)
- 200 grams hazelnuts (peeled)
- 1 tsp. salt
- 1/4 tsp. ground white pepper
- 220 grams creme fraiche (optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium440mg18% |
| Potassium1020mg29% |
| Protein10g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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